Seasonal local food recipe No.248 – Mauritian pumpkin curryPosted on October 27th, 2014 No comments
3 tbsp vegetable oil
2 garlic cloves, grated
3cm of fresh ginger, grated
2 green finger chillies, sliced lengthways
1kg pumpkin, diced
½ tsp salt
A dash of sugar
1 tsp ground coriander
12 fresh curry leaves
2 sprigs thyme
In a large, lidded pan, heat the oil over a medium heat, fry the onion until blonde, tip in the garlic, ginger and chillies until they sizzle a little, browning at the edges.
Add the pumpkin chunks, season with salt, a touch of sugar and add the water. Cover and cook for 15 minutes until the pumpkin flesh has yielded.
Remove the lid and sprinkle in the ground coriander, curry leaves and thyme sprigs, cooking uncovered for another 10 minutes, reducing the pumpkin stew a little.
Eat with rice or a flatbread such as faratha or chapatti.
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